We love chili. Fall is the perfect time for yummy chili. Especially when it's cold outside. Of course living in southern AZ it's not that cold, so you just have to love it.
My mom has a great recipe for it, but I wanted to venture out and find something different. Yesterday we had a church chili cookoff and pie contest associated with a fall fun fair and I wanted something a little different for it instead of the usual meaty chili. So I found this recipe and tweaked it to our family's liking. This one was a hit and not only with my family. Apparently the judges and the crowd thought it was pretty good too!
I hope you enjoy it as much as we did!!
2 cans of white northern beans, drained and rinsed
2 onions, chopped
3 apples, cut in tiny chunks, you don't need to peel them
3 yellow bell peppers, chopped
1 mild red chili pepper, chopped and seeded (for extra spice you could always use the hot variety or even a jalapeno)
3 cloves smashed and chopped garlic
3 T butter
2 tsp chili powder (again, more if you like it hot)
1/2 tsp ground thyme
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cups chicken broth (I used homemade but feel free to use canned stock)
1/2 cup plain non fat yogurt
1/2 cup shredded sharp cheddar cheese (optional)-I didn't use the cheese this time.
Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion , peppers, garlic, and the apples. Add the spices, and pour in the broth. Stir in the yogurt.
Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have come together. Stir in the cheddar cheese before serving.